- 1 tablespoon [15 mL] oil
- 1 tablespoon [15 g] butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 pound [227g] pack fine herb fettucini pasta noodles, boiled and drained
- 1/2 cup [125 mL] pitted and chopped ripe olives
- 1/2 cup [125 mL] pitted and chopped green olives
- 3 hard-boiled eggs, chopped
- Salt and pepper, to taste
- 1 egg, beaten
- Bread crumbs, to cover
- Grated Parmesan cheese, to sprinkle
- Knobs of butter
White Sauce
- 3 tablespoons [45 g] butter
- 3 tablespoons [35 g] flour
- 2 cups [500 mL] milk
- Salt and freshly ground pepper, to taste
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- Heat together oil and butter into a large casserole; brown together chopped onion and minced garlic.
- Mix in drained pasta noodles, transfer into a bowl and set aside.
- Melt white sauce butter into the same casserole.
- Stir in flour then slowly pour in milk stirring until smooth.
- Simmer white sauce stirring until thickened.
- Mix in reserved pasta noodles mixture.
- Bring to a boil and leave to simmer, stirring, for 2 minutes.
- Meanwhile, preheat oven to 375°F [190°C].
- Stir in chopped ripe and green olives, and hard-boiled eggs.
- Salt and pepper to taste.
- Thicken sauce with beaten egg.
- Pour into a buttered baking dish.
- Sprinkle all over with bread crumbs and grated Parmesan cheese.
- Sparingly top with knobs of butter.
- Bake into preheated oven for appriximately 20 minutes, until just boiling.
- Brown under oven broiler for approximately 5 minutes before serving.
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